Chief reason to visit: Surrounded by rugged hills and overlooking St John's harbour, Raymonds is perfectly positioned to make the most of Newfoundland's stunning seafood, game and produce.
Typical dishes: Foraged ingredients with fine dining finesse is perhaps the best way to describe Jeremy Charles' cooking. Start with house-made charcuterie or panko-crusted duck egg with hay-aged duck breast, before ordering roasted Newfoundland moose loin with gnocchi and pickled chanterelles.
A little on the room: Housed in an impressive red-brick building dating back to 1915, the elegant dining room remains faithful to its classical heritage with high ceilings, thick carpets and long drapes that frame views of the harbour.
What else? Charles regularly participates in international culinary events, such as Cook It Raw, Terroir Symposium and the Northern Chef's Alliance.
Other ventures: Chef Charles and Raymonds co-owner Jeremy Bonia opened Merchant Tavern in St John's last year. Like its older sister, it is committed to local, sustainable and wild food, but with a more laid-back vibe.
Did you know? The chef has a passion for fly tying and fishing for Atlantic salmon. He also regularly dives for scallops.
Images: John Cullen (dishes); Chris Crockwell/PHB Group (interior); Ned Pratt (profile)
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